A festive Latvian dish of slow-roasted pork served with tangy sauerkraut and potatoes. Comforting, hearty, and full of Baltic winter charm.
Ingredients
- 800 g pork shoulder or pork roast
- 2 tbsp vegetable oil or lard
- Salt and freshly ground black pepper
- 1 tsp caraway seeds (optional)
- 2 onions, sliced
- 500 g sauerkraut (rinsed if too sour)
- 1 tbsp sugar
- 1 bay leaf
- 100 ml water or broth
- Optional: 2 apples, sliced (adds sweetness)
Instructions
- Preheat oven to 180°C (350°F).
- Season the pork generously with salt, pepper, and caraway seeds.
- Heat oil in a large ovenproof pot or skillet. Sear the pork on all sides until golden brown. Remove and set aside.
- In the same pot, sauté the onions until soft. Add the sauerkraut, sugar, bay leaf, and a splash of water or broth. Stir and simmer for 5 minutes.
- Optional: Add sliced apples for a sweet-sour balance.
- Nestle the pork back into the pot over the sauerkraut. Cover and roast in the oven for 1.5–2 hours, until the pork is tender.
- Let rest, then slice the pork and serve hot with sauerkraut and boiled potatoes.
Notes
Roast Pork with Sauerkraut – A Latvian Holiday Classic 🇱🇻🍖🥬
Oh, my fellow food enthusiasts, I've finally got around to sharing a real gem of Baltic cuisine with you! 🇱🇻🍖🥬 Can you imagine? Outside, the snow is swirling, festive lights are twinkling, and on the table… Well, on the table – it's this, roasted pork with sauerkraut! This isn't just a dish, my friends, it's a true Latvian festive classic that smells of coziness and family warmth. 🎄✨ Especially wonderful is this dish during the magical winter season, when the snow-covered streets and shimmering lights transform Riga into a fairy tale. It's precisely then that Latvian cuisine opens its warmest embrace, offering such comforting and hearty fare. You'll definitely encounter this beauty, roasted pork with tangy sauerkraut (and believe me, Latvians know their sauerkraut!), on the Christmas table or during any other festive gatherings. Traditionally, it's served with simple but so soulful boiled or fried potatoes. This isn't some fancy concoction – it's rustic, hearty food with deep roots in the Baltic culinary heritage.🐷 A Beloved Baltic Winter Favorite, Without a Doubt!
You know, Latvians are true masters of slow-roasting pork. They know how to roast it so that the meat just melts in your mouth! And combined with the sweet and sour aroma of sauerkraut… Mmm, it's simply a gastronomic symphony! And it doesn't matter where you taste it – in a cozy rural tavern or an elegant Riga restaurant – believe me, during the festive season, it's a must-try!Why is this dish so beloved?
Well, it's a no-brainer: ✔ Perfect for cold weather! ❄️ Warms you up from the inside better than any mulled wine (although that wouldn't hurt either 😉). ✔ All the ingredients are local, seasonal, which means they're the freshest and tastiest. These aren't some imported wonders, but genuine gifts of the Latvian land. ✔ The flavor is rich, vibrant, but surprisingly well-balanced. That sourness of the sauerkraut perfectly complements the sweetness of the pork – it's just pure magic! ✔ And, of course, it's a symbol of Latvian hospitality! 🇱🇻 When this dish appears on the table, you immediately feel at home, surrounded by care and warmth.
And you know what's interesting?
Sauerkraut in Latvia isn't just a side dish. It's often prepared according to special family recipes, with the addition of various spices and herbs. And every housewife has her own secret to making it the most delicious! So, when you prepare this dish, you're not just following a recipe, but joining a whole culinary history! Be sure to try cooking this deliciousness at home – I'm sure your family and friends will be delighted! Enjoy your meal! 😊🥔 Serving Suggestions
- 🥔 Serve with creamy mashed or buttered boiled potatoes
- 🍎 Apple compote or lingonberry jam on the side enhances flavor
- 🍞 Add a slice of dark rye bread for a traditional Latvian meal
- 🍷 Pair with warm mulled wine or Latvian beer for festive flair
❄️ A Taste of Latvian Christmas 🎄
During the Christmas season, this dish is featured on holiday menus in both homes and restaurants throughout Latvia. It’s often accompanied by grey peas with bacon, gingerbread cookies, and warm herbal teas or Black Balsam. In Latvian tradition, food is more than sustenance — it's a celebration of family, culture, and togetherness. This dish brings all that and more to your table. Latvian recipes